There's nothing better than grilled meat on a stick, but when you find yourself in a kebab shop at 3 AM, staring at a revolving elephant-leg hunk of meat and asking for extra chili sauce, all sorts of wrong can happen.Good job chef Josh Katz of East London's Middle Eastern restaurant Berber & Q is on hand to save you from the perils of late-night mystery meat, then. His Persian-inspired joojeh kebab is as easy as to make as the regrettable stumble from pub to neon-lit BEST SUPER KEBAB. No revolving three-foot spit required, either.
Start by marinating juicy chicken thighs in lemon, saffron, turmeric, garlic, and yogurt. Next, get the meat nice and smoky over hot charcoals, before layering on a pita with spicy chili sauce, cucumber pickles, and nutty tahina like some sort of delicious, savoury trifle.So good, you won't even mind waking up with sauce smears on your duvet.RECIPE: Joojeh Kebab